Pumpkin Baked Oatmeal

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Cozy pumpkin baked oatmeal made with rolled oats, warm spices, maple syrup and pecans, finished with a maple cream cheese glaze. Perfect for fall breakfasts and meal prep!

Prep Time10

Cook Time35

Total Time45

Course: Breakfast

Cuisine: American

Keyword: baked pumpkin oatmeal, fall breakfast, make ahead breakfast, pumpkin baked oatmeal, pumpkin oatmeal bake

Servings:

Ingredients

2 cups old-fashioned rolled oats
1 1/2 tsp baking powder
2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp salt
2 large eggs
1 cup canned pumpkin purée
1 1/2 cups milk
1/3 cup pure maple syrup
2 Tbsp coconut oil or butter melted
1 tsp vanilla extract
1/3 cup chopped pecans plus more for topping

For the Maple Cream Cheese Glaze:

3 oz cream cheese softened
1 Tbsp pure maple syrup
1-2 Tbsp milk
Dash of pumpkin pie spice

Instructions

Preheat the oven to 350°F. Coat an 8×8-inch baking dish with nonstick cooking spray.
In a large bowl, stir together the oats, baking powder, pumpkin pie spice, cinnamon and salt.
In a separate bowl, whisk together the eggs, pumpkin purée, milk, maple syrup, melted coconut oil or butter, and vanilla until smooth.
Pour the wet ingredients into the oat mixture and stir until combined. Fold in the pecans.
Transfer to the prepared baking dish and spread evenly. Top with additional pecans, if desired. Bake for 32 to 38 minutes, until the center is set and the edges are lightly golden.
Whisk the softened cream cheese with the maple syrup, 1 tablespoon of milk and pumpkin pie spice until smooth. Add the remaining milk as needed to thin the glaze.
Let the oatmeal cool for 5 to 10 minutes before slicing. Drizzle with the glaze and serve warm.

Notes

Storage: Refrigerate cooled oatmeal in an airtight container for up to 3 days. Store the glaze separately when possible.
Reheating: Microwave individual portions in short intervals until heated through. Add a splash of milk if desired, then drizzle with the glaze.
Freezing: Freeze individual portions without the glaze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Meal prep: Bake ahead and portion after cooling. Add the glaze after reheating.

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